chicken hearted, I would lose my appetite and hurl on the table, very weak stomach I guess. I remember once, the last time I ordered lobster about 30 or so years ago, you had to pick it from the tank in the lobby. I just told the waiter to bring me a small one, very small. A few minutes later the waiter came to the table with a napkin draped over his arm, he got my attention and lifted the napkin and here is this lobster with his taped claws, feelers and beedy eyes just looking at me. I told the waiter cancel the lobster order and bring me a medium rare steak, and if you bring the cow to the table, I am out of here. Never ordered lobster again.

We have pig farms here where you can go and pick out your pig like picking out your lobster from the tank.

Problem here wasabi. I could not look a pig in the eye and send him to this death. You pick him out and I will see him when he is lifted from the hole in the ground with the bannana leaves and hot rocks.

No no no, not me. I cannot bear the sound of the squeals a pig makes when it is being slaughtered.

I'll pick the pig! It dosen't bother me one bit!

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"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."

This all reminds me of a fishing trip to Canada. The lodge owners had a daughter who wanted to be a vet. She'd help hurt squirrels, etc. We came in one night with a walleye that was just under the slot limit where it would have to go back.

Gave her the fish, and this young lady, who loved animals, proceded to crush it's head in and filet it faster than you could say "Filet 'o fish"!

I believe this was the thread where we were planning the caviar (beluga) and $138 per pound prime rib. What happened? My mouth is still watering. What are we serving with it, perhaps to be authentic Yorkshire Pudding, which I can make. Please no one recomment green bean casserole. Any ideas